WO2010114120A1 - Procédé de production d'un aliment contenant une enzyme, et aliment contenant une enzyme - Google Patents

Procédé de production d'un aliment contenant une enzyme, et aliment contenant une enzyme Download PDF

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Publication number
WO2010114120A1
WO2010114120A1 PCT/JP2010/056069 JP2010056069W WO2010114120A1 WO 2010114120 A1 WO2010114120 A1 WO 2010114120A1 JP 2010056069 W JP2010056069 W JP 2010056069W WO 2010114120 A1 WO2010114120 A1 WO 2010114120A1
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Prior art keywords
enzyme
food
producing
minutes
containing food
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PCT/JP2010/056069
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English (en)
Japanese (ja)
Inventor
総一郎 桑
国治 小林
崇夫 江間
裕之 児玉
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株式会社エフコム
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Priority to JP2011507306A priority Critical patent/JP5881418B2/ja
Publication of WO2010114120A1 publication Critical patent/WO2010114120A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Definitions

  • the present invention relates to a food containing an enzyme and a method for producing the same.
  • the present invention relates to an enzyme-containing food that can provide a food softened by an enzyme while maintaining its shape, and a method for producing the same.
  • the present invention changes the ingredients of the raw material ingredients by enzymes, for example, sugar conversion, proteolysis, etc. to produce or increase useful ingredients such as foods with increased sweetness or foods with increased moisture content.
  • the present invention relates to an enzyme-containing food and a method for producing the same.
  • Patent Document 1 discloses that a solution containing an enzyme such as pectinesterase or pectinase is brought into contact with a food material and pressurized, and the enzyme is permeated into the food material. It is described that an enzyme reaction is caused inside a food material.
  • Patent Document 1 there is a case where a large food material is insufficiently impregnated with the enzyme to the inside, and it may be difficult to sufficiently soften the food. There is a problem that it is limited to the processing of small-sized foods such as a die shape of about 1 cm and a stick shape for making french fries.
  • Patent Document 2 discloses a food in which a microorganism that produces a thickening agent and / or a viscous substance is uniformly contained in a food material together with a degrading enzyme, thereby providing a tromi to the inside of the food and reducing the risk of aspiration.
  • a degrading enzyme thereby providing a tromi to the inside of the food and reducing the risk of aspiration.
  • Patent Document 3 the food material frozen and thawed after freezing and the degrading enzyme are placed in a packaging material and vacuum-packed, so that the decomposing enzyme is contained inside the food to soften the food material, and then A method for producing a cooked food to be cooked is described, and it is described to produce a food that is flexible and does not easily lose its shape.
  • raw materials containing starch such as sweet potatoes
  • raw materials with high original sweetness have been widely demanded mainly for various processed foods such as sugar beet and preferred foods such as confectionery.
  • As one method there is a method of increasing the sweetness component by improving the varieties of raw materials.
  • the raw materials are not cheap or are not easily available.
  • As another method there is a method of increasing sweetness by devising a cooking method.
  • this method generally requires cooking for a long time and may be complicated.
  • a method of increasing sweetness a method of adding commercially available sugars such as sucrose is also conceivable. However, it is difficult to increase sweetness so that the natural sweetness of ingredients can be felt. there were.
  • pretreatment such as soaking in water took a long time, and the cooking also took a long time.
  • the present invention produces a food product that has the same shape as a normal food product and that is sufficiently softened or capable of achieving sufficient softening without being cooked for a long time or repeated freezing and thawing. It is an object of the present invention to provide a method for producing an enzyme-containing food, and an enzyme-containing food obtained by the production method. In addition, the present invention provides a food whose sweetness is sufficiently increased by the action of an enzyme, or whose sweetness can be sufficiently increased, or whose water content is sufficiently increased, or whose water content can be increased by subsequent processing. It is an object of the present invention to provide a method for producing an enzyme-containing food that can provide a food in which useful components are produced or increased, and an enzyme-containing food obtained by the production method.
  • the method for producing an enzyme-containing food according to the present invention includes an enzyme introduction step of introducing an enzyme into the food by subjecting the raw material to a reduced pressure, contacting the liquid component containing the enzyme while maintaining the reduced pressure, and then increasing the pressure. It is characterized by having.
  • the method for producing an enzyme-containing food of the present invention preferably includes a freezing step after the enzyme introduction step.
  • the method for producing an enzyme-containing food of the present invention preferably has a freezing step after the enzyme introduction step, and an enzyme reaction step simultaneously with or after thawing.
  • the method for producing an enzyme-containing food of the present invention preferably has a freeze-drying step after the enzyme introduction step, It is also preferable to have a freeze-drying step following the enzyme introduction step, and an enzyme reaction step simultaneously with or after the return, It is also preferable to have an enzyme reaction step after the enzyme introduction step and then a freeze-drying step.
  • an enzyme deactivation step after the enzyme reaction step.
  • the raw material is preferably a food that has not undergone a freezing step, and the raw material is more preferably a food that has not undergone any heating and freezing steps.
  • the ambient pressure of the food during the decompression treatment is 100 to 90000 Pa.
  • the enzyme-containing food production method of the present invention it is preferable to introduce 0.0005 to 2% by weight of the enzyme in a dry weight with respect to the weight of the raw material in the enzyme introduction step.
  • the liquid component containing the enzyme contains one or more enzymes selected from the group consisting of cellulase, hemicellulase, xylanase, pectinase, amylase, protease, papain, and lipase. Is preferred.
  • the liquid component containing the enzyme contains a seasoning.
  • the enzyme reaction step is preferably performed by keeping the food material into which the enzyme is introduced at ⁇ 5 to 80 ° C., and the enzyme reaction step is performed in an inert atmosphere. It is also preferable to carry out below.
  • the enzyme deactivation step is preferably performed by heating or microwave irradiation, and the enzyme deactivation step is a step involving cooking. Is also preferable.
  • the enzyme-containing food of the present invention is obtained by the above-described method for producing an enzyme-containing food of the present invention.
  • Such enzyme-containing food of the present invention is preferably an elderly food, a sick food or a baby food.
  • the enzyme-containing food of the present invention preferably has a hardness of 5 ⁇ 10 5 N / m 2 or less.
  • the present invention it is possible to produce a food that has the same appearance as a normal food and is sufficiently softened or capable of achieving sufficient softening without being cooked for a long time.
  • the method for producing an enzyme-containing food and the enzyme-containing food obtained by the production method can be provided.
  • the method for producing an enzyme-containing food and the enzyme-containing food obtained by the production method can be provided.
  • the appearance is the same as that of a normal food without being cooked for a long time, and the water content is sufficiently increased, or the subsequent processing is sufficient. It is possible to provide a method for producing an enzyme-containing food that can produce a food that can increase the water content, and an enzyme-containing food obtained by the production method. According to the present invention, there is provided a method for producing an enzyme-containing food that can perform the enzyme introduction step in a short time, can easily control the degree of enzyme introduction, can easily achieve the desired degree of softening, and is excellent in mass productivity. be able to.
  • the present invention it is possible to suppress a decrease in nutritional components accompanying heat treatment for a long time, and it is an enzyme-containing food that is sufficiently softened or can achieve sufficient softening, and the appearance of the softened food Can be provided with an enzyme-containing food that is equivalent to a normal food, suitable for sick food, elderly food, baby food, and the like, and a method for producing the same.
  • ADVANTAGE OF THE INVENTION According to this invention, sufficient softening was achieved or can be achieved, and the enzyme-containing food which is a freeze-dried food excellent in the water return characteristic, and its manufacturing method can also be provided.
  • the enzyme-containing food according to the present invention can be used as a sick food or an elderly food because sufficient softening can be achieved and an enzyme-containing food having a color and shape close to that of a normal food can be provided. In this case, it is possible to improve the willingness of the sick and elderly to eat and improve the quality of life (QOL).
  • QOL quality of life
  • the appearance is equivalent to that of a normal food, and the sweetness is sufficiently enhanced or the sweetness is sufficiently enhanced by glycanizing the components contained in the raw material food by an enzyme.
  • the processed foods can be further processed to further enhance the natural sweetness inherent in the ingredients, and the processed foods such as sugar beet, and the favorite foods such as confectionery. Can be manufactured.
  • the appearance is equivalent to that of a normal food, and the water content is sufficiently increased by decomposing, for example, proteolytically decomposing components contained in the raw material food with an enzyme. Since foods that can be sufficiently increased in moisture content can be obtained by processing, various processed foods such as sugar beet can be produced by further processing the obtained enzyme-containing foods.
  • the above-mentioned softened food and sweetened food are produced by changing the ingredients of the raw material ingredients by the action of the enzyme and generating or increasing useful ingredients. It is possible to provide a useful food having a desired effect, such as a food with an increased water content.
  • FIG. 1 is a graph showing the dependence of weight change rate and pressurization time in Examples 1 to 4 (impregnation of radish with an enzyme solution).
  • FIG. 2 is a graph showing the dependency of the ratio of the enzyme (dry weight) in the food material after impregnation and the pressing time in Examples 1 to 4 (impregnation of the radish with the enzyme solution).
  • FIG. 3 is a graph showing the dependence of the rate of change in weight and pressurization time in Examples 15 and 16 (impregnation of apple with enzyme solution).
  • FIG. 4 is a graph showing the dependence of the rate of weight change and pressurization time in Examples 27 and 28 (impregnation of celery with an enzyme solution).
  • FIG. 5 is a graph showing the dependence of weight change rate and pressurization time in Examples 39 and 40 (impregnation of mushroom with enzyme solution).
  • FIG. 6 is a graph showing the dependency of sugar content (Brix) on processing conditions in Examples 51 to 58 (impregnation with sweet potatoes) and Comparative Examples 19 to 27.
  • the method for producing an enzyme-containing food of the present invention has at least an enzyme introduction step for introducing an enzyme into a raw material.
  • the raw material ingredients are not particularly limited, and examples include fresh ingredients, frozen ingredients, dried ingredients, freeze-dried ingredients, cooked foods, and the like. It may be edible later.
  • raw materials that have not undergone a freezing step can be suitably used as raw material ingredients, and non-heated / non-frozen foods that have not undergone any heating and freezing steps can also be preferably used.
  • non-heated / non-frozen foods fresh foods such as vegetables, meat, fish and fruits, non-heat-processed foods such as pickles, etc. can be used as they are, or can be obtained by appropriately cutting them.
  • Food ingredients include, for example, root vegetables such as radish, potatoes, carrots, fruits such as apples, bananas, tangerines and persimmons, leafy vegetables such as celery, lettuce and cabbage, mushrooms such as mushrooms and shiitake mushrooms, soybeans, red beans, Beans such as green beans, livestock such as pork, beef and chicken, fresh seafood, processed delicacies such as seaweed and dried scallops, and freeze-dried ingredients.
  • Other specific foods used for the purpose of enhancing sweetness include sweet potatoes, potatoes, chestnuts, pumpkins, corns, lotus roots, rice and other vegetables with starch.
  • a frozen or frozen and thawed food can be used as a raw material.
  • a frozen or frozen and thawed food can be used as a raw material.
  • vegetables, fruits, meat, fish and the like transferred in a frozen form can be used as raw materials in a frozen state or in a thawed state.
  • the heated food material can be used as a raw material.
  • heating refers to a state exposed to a high temperature such as 70 ° C. or more at least once, but the heating time is not limited, for example, 0.5 seconds to several hours, preferably 0.5 seconds. It can be about 30 minutes.
  • the raw material ingredients after heating used in the present invention may be those in which a part of the ingredients such as only the surface is heated, or the whole ingredients may be heated.
  • the raw material used in the present invention needs to be heated for a long time for the purpose of increasing softening, even after being heated. There is no.
  • the enzyme reaction causes a change in the raw material components such as sugar conversion and decomposition of the raw material components such as proteolysis, and a specific component is generated or increased. Therefore, heating such as an increase in sugar content and an increase in water content can be achieved. There is no need for long-time heating for the desired changes involved.
  • the size and shape of the raw material used in the present invention are not particularly limited as long as the enzyme introduction step can be applied, and may have the shape of the target product. After obtaining a softened food by the method, after obtaining a food with an increased moisture content or a food with an increased moisture content by subsequent processing, or after obtaining a food with an increased sweetness, etc. It may be a desired product shape and size.
  • the enzyme introduction step is a step of introducing the enzyme into the food material by subjecting the raw material food to a reduced pressure treatment, bringing it into contact with a liquid component containing the enzyme while maintaining the reduced pressure state, and then increasing the pressure.
  • Any equipment capable of achieving such an operation can be used for this enzyme introduction step.
  • the decompression treatment is desirably a treatment under conditions that decompress the raw material and discharge at least part of the liquid or gas present in the voids inside the raw material, and is not particularly limited. It is desirable to employ a condition in which the pressure around the food material during the treatment is reduced to a level of 100 to 90000 Pa, preferably 1000 to 75000 Pa, more preferably 2000 to 65000 Pa.
  • the oxygen introduction step after the decompression treatment, the raw material food and the liquid component containing the enzyme are brought into contact while maintaining the decompressed state.
  • the contact with the liquid component containing the enzyme can be carried out, for example, by introducing the liquid component around the reduced-pressure raw material.
  • the whole of the decompressed raw material ingredients may be in contact with the liquid component, or only a desired part may be in contact with the liquid component. It is preferred that the entire food is in contact with the liquid component.
  • the pressurization can be suitably performed by introducing an inert gas such as air, nitrogen, or a gas such as carbon dioxide into the apparatus.
  • an inert gas such as air, nitrogen, or a gas such as carbon dioxide
  • a gas that has been sterilized and passed through a filter is preferably used so as not to include bacteria and contaminants, and a gas with a low oxygen content is used to prevent food oxidation and the like.
  • the degree of pressure increase is not particularly limited as long as a desired amount of the liquid component containing the enzyme is introduced into the raw material, and the ambient pressure of the food is, for example, 0.1 to 1 MPa, preferably 0.
  • the pressure can be about 1 to 0.7 MPa.
  • the pressure can be increased to 1 MPa (normal pressure) to 1 MPa, preferably 0.11 MPa to 0.7 MPa, more preferably 0.15 to 0.5 MPa.
  • Enzymes to be included in the liquid component are enzymes that promote softening of the raw material ingredients, enzymes that improve the moisture content of the raw material ingredients, or that improve the moisture content during the processing process of the raw material ingredients, or enzymes that can increase the sweetness of the raw material ingredients
  • Any enzyme that modifies the ingredients contained in the raw material ingredients into useful ingredients that can bring about the desired effect and modifies the raw material ingredients can be used, and is not particularly limited, the type of ingredients and the desired softening
  • the oxidoreductase (oxidoreductase), transferase (transferase), hydrolase (hydrolase), addition / elimination enzyme (lyase), isomerase (isomerase) can be used. ) And synthase (Licase).
  • cellulase hemicellulase, xylanase, pectinase, esterase, glucanase, glucosidase, amylase, protease, papain, peptidase, agarase, phosphatase, lipase, dextrose, chitinase, which are mainly hydrolases , Glutaminase, phytase, and the like can be preferably used.
  • amylases such as cellulase, hemicellulase, xylanase, pectinase, esterase, ⁇ -glucanase, ⁇ -glucosidase, ⁇ -amylase, ⁇ -amylase, and glucoamylase , Protease, papain, peptidase, agarase, phosphatase, lipase, dextrase are more preferable, cellulase, hemicellulase, xylanase Pectinase, amylase, protease, papain, and lipase are more preferably used.
  • sugar converting enzymes such as ⁇ -amylase, ⁇ -amylase, and amylase such as glucoamylase are preferably used. These enzymes may be used alone or in combination of two or more.
  • an enzyme can be selected and used in view of the type of raw material and the desired degree of modification by the enzyme.
  • the modification of the raw material is preferably aimed at softening, but it is also preferable to improve the flavor by promoting ripening and saccharification of the raw material. Further, in the present invention, as a modification of the raw material food, it is also preferable to increase sweetness.
  • the purpose is to soften, It is also preferable to promote ripening of the ingredients and improve the flavor. Furthermore, in the present invention, as a modification of the raw material ingredients, it is also preferable to increase the moisture content or to increase the moisture content in a subsequent processing step such as a heat processing step, an impregnation step into water, seasoning liquid, or the like. From such a viewpoint, it is preferable to decompose components contained in the raw material such as protein. In addition to this, the purpose is to soften, ripen the raw material, promote saccharification, and flavor. It is also suitable for the purpose of improving.
  • a food that has been difficult to soften by a conventional cooking method can be easily softened, and only a specific structure of the food can be softened.
  • softening of fiber parts of vegetables, softening of mushrooms, softening of meat, fish muscles and bones, etc. can also be performed while maintaining the appearance of the ingredients.
  • the natural ingredients originally have a natural ingredient without using expensive raw ingredients with an increased sweetness component, or without having to go through complicated and long cooking methods. Processed foods with increased sweetness can be manufactured.
  • a processed food having an increased moisture content for example, cooking, water, seasoning liquid or the like, is not impregnated without going through a long pretreatment and a long cooking time. By doing so, processed foods with increased moisture content can be produced.
  • the substrate of the liquid component is not particularly limited as long as it is edible and includes, for example, a substrate mainly composed of water, oil, alcohol, etc. Preferably there is.
  • Liquid ingredients may contain ingredients other than enzymes, for example, salt, soy sauce, sugar (sucrose), reduced starch syrup, spices, chemical seasonings, mirin, vinegar, alcoholic beverages, dashi, fruit juice, etc.
  • Ingredients, preservatives such as agar, gelatin, pectin, starch and the like, food additives such as fragrances, colorants, color formers and preservatives can be contained.
  • the liquid component containing the enzyme contains an appropriate amount of components other than the enzyme, in addition to the direct effects that the additive ingredients such as seasoning and food preservation provide to the food, the osmotic pressure in the raw material Substitution with moisture becomes easy, and there is a case where it has an effect that a liquid component containing an enzyme can be easily impregnated to the inside of the food material, which is preferable.
  • the concentration of the enzyme and other components in the liquid component varies depending on the subsequent enzyme reaction time and temperature depending on the purpose, but it may be a concentration that achieves a desired amount when the liquid component is introduced into the food, although not particularly limited, for example, the enzyme concentration can be about 0.05 to 5% by weight, preferably about 0.1 to 3% by weight.
  • the amount of enzyme introduced into the food can be appropriately set according to the type and characteristics of the food, the type of enzyme, the desired degree of softening of the food, etc., but the enzyme is usually 0 in dry weight relative to the weight of the raw material. It is desirable to introduce about 0.005 to 2% by weight, preferably about 0.001 to 1% by weight.
  • the enzyme mixture of cellulase A “Amano” 3 and hemicellulase “Amano” 90 is 0.002 to 0.3% by weight of the food, preferably Mushrooms such as raw mushrooms in the range of 0.01 to 0.2% by weight, and in the range of 0.0005 to 0.2% by weight for the purpose of more precisely controlling the desired degree of softening and texture.
  • the combination enzyme of cellulase A “Amano” 3 and hemicellulase “Amano” 90 is 0.005 to 2% by weight of the food, preferably 0.01 to 1% by weight, For the purpose of controlling the texture more precisely, it is desirable to introduce it in the range of 0.001 to 1% by weight.
  • the enzyme containing kristase T10S in a range of 0.0005 to 2% by weight, preferably 0.005 to 1% by weight of the food.
  • the enzyme mixture of protease A “Amano” G should be introduced in a range of 0.0005 to 2% by weight, preferably 0.005 to 1% by weight of the foodstuff. Is desirable.
  • the amount of the liquid component containing the enzyme depends on the type and characteristics of the food, the desired degree of softening of the food, etc., but in the case of fresh fruits and vegetables such as the above-mentioned raw apples, In the case of mushrooms such as mushrooms, an amount of 5 to 90% by weight is desirable.
  • the foodstuff that has undergone the enzyme introduction step may be used as it is as the enzyme-containing food of the present invention, or may be subjected to one or more of the other treatment steps to be the enzyme-containing food of the present invention. That is, the enzyme-containing food production method of the present invention may be composed only of the enzyme introduction step or may have other treatment steps.
  • Other processing steps are not particularly limited, but include enzyme reaction step, freezing step, drying step, freeze drying step, enzyme deactivation step, cooking / seasoning step (cutting, blanching, stewing, steaming, baking) , Retort treatment, stir-fry, boil, roast, fry, etc.), enzyme deactivation, freezing and thawing, hot water reconstitution after drying, water reconstitution after drying, and the like.
  • the enzyme deactivation step is usually performed after the desired enzyme reaction is completed, but the other steps can be performed any number of times at any stage, and can be performed as a pretreatment prior to the enzyme introduction step. Alternatively, it may be performed between the enzyme introduction step and the enzyme reaction step, or after completion of the enzyme reaction step. In addition, in the case of the said heat cooking, the enzyme reaction process mentioned later may be accompanied. In addition, when components contained in raw material ingredients such as proteolysis are decomposed by enzymatic reaction, subsequent processing steps such as cooking / seasoning step such as cooking, impregnation step with water, seasoning liquid, etc. In some cases, the water content is greatly improved.
  • the enzyme reaction step in the method for producing an enzyme-containing food according to the present invention it is preferable to have an enzyme reaction step in which the enzyme introduced into the raw material food material in the enzyme introduction step is reacted in the food material.
  • the enzyme-containing food obtained by the method for producing an enzyme-containing food of the present invention does not have an enzyme reaction step, before the enzyme-containing food as a product is eaten, It is preferred that a reaction occurs.
  • the enzyme reaction step in the method for producing an enzyme-containing food according to the present invention or the enzyme reaction in the enzyme-containing food according to the present invention is such that the enzyme introduced in the enzyme introduction step acts on the food.
  • Ingredients included in the raw materials change, such as accompanied by softening of the ingredients, increased moisture content of the ingredients or subsequent increase in moisture content due to processing of the ingredients, and increased sweetness of the ingredients, It is preferred that useful components be produced or increased.
  • the enzyme reaction step at least a part of the step may be performed simultaneously with the enzyme introduction step, or may be performed subsequent to the enzyme introduction step.
  • the enzyme reaction such as freezing, cooling, and drying is temporarily performed. Alternatively, it may be performed after a step of suspending. That is, in the present invention, the enzyme reaction step may be only an enzyme reaction performed simultaneously with the enzyme introduction step (an enzyme reaction that proceeds in the enzyme introduction step), or may be performed both in the enzyme introduction step and after the completion of the enzyme introduction step.
  • the enzyme introduction step may be performed under conditions that render the enzyme inactive, such as at low temperatures, and the enzyme reaction may be performed only after completion of the enzyme introduction step.
  • the enzyme reaction process may be performed in one stage or in multiple stages.
  • the enzyme reaction is paused by freezing and then thawed.
  • An embodiment in which a multi-stage reaction in which an enzyme reaction is performed again can be employed.
  • the enzyme reaction may be performed while being immersed in the enzyme solution after the enzyme introduction step, or may be performed by being lifted from the enzyme solution.
  • the enzyme reaction step may be carried out under any conditions as long as the temperature within which the enzyme reaction occurs, but can usually be carried out under a temperature condition of about ⁇ 5 to 80 ° C., preferably about 5 to 65 ° C. Can be carried out by maintaining under such temperature conditions.
  • the temperature range of the enzyme reaction step is usually 5 to 120 ° C., preferably 30 to 100 ° C.
  • the enzyme reaction step may be performed in an oxidizing atmosphere, but it is preferable to perform the enzymatic reaction step in a non-oxidizing atmosphere because the deterioration of the food material due to oxidation can be suitably suppressed.
  • non-oxidizing atmosphere examples include a gas-free condition and a gas atmosphere inert to an oxidation reaction such as carbon dioxide and nitrogen.
  • an oxidation reaction such as carbon dioxide and nitrogen.
  • the time of the enzyme reaction step may be within a range that achieves a desired degree of softening, an increase in sweetness, or an increase in water content, and is particularly limited depending on the type of food and enzyme, the amount of enzyme introduced, etc. However, it is desirable that the total time of the enzyme reaction is 1 minute to 24 hours, preferably 1 minute to 6 hours, more preferably about 1 minute to 3 hours.
  • the enzyme reaction step may be carried out at normal pressure or under reduced pressure or under pressure as long as it is within the pressure range where the enzyme reaction occurs.
  • the method for producing an oxygen-containing food of the present invention preferably has an enzyme deactivation step. That is, the enzyme-containing food according to the present invention may be contained in a state where the enzyme has activity, or may be contained in an inactivated state.
  • the enzyme deactivation step is preferably performed after the enzyme reaction step.
  • the enzyme deactivation step is a step of deactivating the enzyme introduced into the food, and may be performed by any method as long as the introduced enzyme is deactivated without impairing the safety as food.
  • heating or microwave irradiation, acid treatment, alkali treatment, alcohol immersion and the like can be mentioned, and among these, heating or microwave irradiation can be suitably performed.
  • the enzyme deactivation process by heating or microwave irradiation can be performed also as cooking of food.
  • any known heat cooking method such as boiling, boiling, frying, steaming and baking can be employed.
  • the enzyme is sufficiently impregnated to the inside of the food material, so that in the enzyme reaction step, an enzyme reaction involving softening, proteolysis, saccharification and the like is sufficiently achieved even inside the food material. For this reason, even when the enzyme deactivation step is performed by cooking, it is possible to achieve a desired degree of softening, saccharification, or moisture content without performing a long-time heat treatment for softening and saccharification.
  • the cooking time can be set to a short time to achieve enzyme deactivation.
  • the enzyme deactivation step can be performed under the condition that at least a part of the enzyme introduced into the food is deactivated, but it is particularly preferable that the enzyme deactivation step is performed under a condition where substantially all of the introduced enzyme is deactivated.
  • the method for producing an enzyme-containing food of the present invention has an enzyme deactivation step, the enzyme-containing food obtained is prevented from further softening over time and stably maintains the desired degree of softening. This is preferable because it is possible.
  • the above-described enzyme deactivation process is also preferred when it is desired to stably maintain desirable properties such as sweetness and moisture content of foods to a desired level.
  • the method for producing an enzyme-containing food according to the present invention preferably includes a freezing step or a freeze-drying step.
  • the freezing step or the freeze-drying step may be performed at any timing, but is preferably performed after the enzyme introduction step described above.
  • a frozen or lyophilized food after the freezing step is preferred because of its property stability and ease of transportation or quality control.
  • the freezing step or the freeze-drying step may be performed prior to the enzyme reaction step, may be performed after the enzyme reaction step, or the enzyme reaction step and the enzyme deactivation step. You may go after.
  • the enzyme reaction step may be performed together with thawing or returning, or may be performed after thawing or returning.
  • the enzyme introduction process can be performed in a short time and the degree of enzyme introduction can be easily controlled, and the effects of enzyme action such as softening, saccharification, and decomposition of raw material components such as proteolysis are possible. Can be easily controlled to a desired level and is excellent in mass productivity.
  • the enzyme-containing food according to the present invention is obtained by the above-described method for producing an enzyme-containing food of the present invention.
  • an enzyme is introduced into the inside, but the enzyme may be in a state of being introduced into the inside in an active state or may be inactivated.
  • the enzyme When the enzyme is present in the food without being inactivated, it is preferably stored in a state in which the enzyme reaction is stopped, such as a frozen state, a dried state, or a lyophilized state. In these cases, after thawing or reconstitution with moisture or seasoning liquid, an enzyme reaction is further performed, and an enzyme action such as softening can be applied to a desired degree to eat.
  • the enzyme-containing food of the present invention is preferably a product in which the enzyme introduced into the food is inactivated or the enzyme reaction is in a paused state.
  • the enzyme-containing food of the present invention is not particularly limited in the degree of enzyme action such as softening, but when used for elderly food, sick food or baby food, the degree of softening desired in each stage. It is preferable. Specifically, for example, the degree of softening that satisfies the universal design food category of the Japan Nursing Food Council, the standards of the Baby Food Council, etc., can be set according to each stage.
  • the enzyme-containing food of the present invention is not particularly limited.
  • the hardness thereof is 5 ⁇ 10 5 N / m 2 or less, preferably 5 ⁇ 10 2 to 5 ⁇ 10 5 N / m 2 . Preferably, it can be about 1 ⁇ 10 3 to 5 ⁇ 10 4 N / m 2 .
  • the enzyme-containing food according to the present invention preferably has such a hardness at the time of ingestion, and in this case, it is easy to chew and swallow and is suitable for uses such as elderly food, sick food, and baby food.
  • the hardness of food means the breaking strength.
  • the enzyme-containing food of the present invention does not particularly limit the degree of enzyme action such as an increase in sweetness, for example, an increase in sugar content.
  • various processed foods such as sugar beet, taste foods such as confectionery, etc. It is desirable to set the desired sugar content (Brix) level according to the conditions.
  • the enzyme-containing food of the present invention provides a food with an increased natural sweetness inherent to the raw material ingredients, without using expensive raw material ingredients with an increased sweetness component, or without going through a complicated and time-consuming cooking method. It is suitable for various processed foods such as sugar beet, and preferred foods such as confectionery.
  • the enzyme-containing food of the present invention does not particularly limit the degree of enzyme action such as an increase in the moisture content or an increase in the moisture content of processed foods using the food as a raw material.
  • the desired moisture content can be increased according to the use of processed foods.
  • the enzyme-containing food according to the present invention has an increased moisture content, and is felt as a result of the increased moisture content in the processing process, without being subjected to a cooking method that takes a long time. Alternatively, since it can be increased, it is suitable for various processed food applications such as sugar beet.
  • ⁇ Break strength measurement> The breaking strength (unit: ⁇ 10 4 N / m 2 ) was measured using the Yamaden desktop type physical property measuring instrument TPU, and the measurement sample with the following shape was used by the Ministry of Health, Labor and Welfare on February 23, 1994 ( (Former Ministry of Health and Welfare) entitled “Handling of labeling permission for foods for the elderly” “Newly developed food health by the Ministry of Health and Welfare, Food Sanitation Division, Department of Health and Welfare” Measurement was performed under the following conditions in accordance with “Testing method for food for elderly people” described in “Notification of Countermeasures Manager”.
  • the plunger is 20 mm in diameter as per the standards of the Ministry of Health, Labor and Welfare, and the sample (part of mushroom measurement) that has a high breaking strength and is difficult to measure under these conditions has a diameter of 3 mm. Each was used for measurement. The average value measured 3 times each was employ
  • Example 1 Raw radishes (diameter approx. 7cm) are cut into 3cm thicknesses, peeled and used as raw ingredients, arranged in a 15x15cm stainless steel basket, covered with a polyethylene net on top of the basket, This was fixed with a stainless steel wire and placed in a 16 ⁇ 16 cm stainless steel container (inner tank). This stainless steel container is placed in a vacuum pressure impregnation device (manufactured by Fcom Co., Ltd.), evacuated, evacuated to 6000 Pa, and evacuated for 3 minutes. Until then, enzyme solution a (about 2 liters) heated to 45 ° C. was introduced into the tank.
  • an enzyme solution (enzyme preparation) containing 0.25% by weight of cellulase A “Amano 3” manufactured by Amano Enzyme and 0.25% by weight of hemicellulase “Amano 90” manufactured by Amano Enzyme A concentration of 0.5% by weight) was prepared and used by stirring and mixing the enzyme and water.
  • the cellulase A “Amano 3” manufactured by Amano Enzyme used for the preparation of the enzyme solution is an enzyme preparation having an enzyme content of 28.0% and a titer of 30,000 (u / g) in the enzyme preparation.
  • the hemicellulase “Amano 90” manufactured by Amano Enzyme is an enzyme preparation having an enzyme content of 60.0% and a titer of 90,000 (u / g) in the enzyme preparation.
  • the enzyme concentration in this example is the enzyme preparation. Concentration.
  • the inside of the vacuum pressure impregnation apparatus was purged with air to increase the pressure to atmospheric pressure (0.1 MPa). At this time, the temperature of the enzyme solution in the apparatus was about 40 ° C. Subsequently, compressed air was introduced to pressurize the inside of the tank and held at 0.3 MPa for 30 minutes (pressurization time: 30 minutes). At this time, the enzyme solution temperature in the apparatus was maintained at about 39 ° C. Next, air purge was performed to complete the impregnation treatment, and the food material impregnated with the enzyme solution was taken out from the apparatus.
  • the weight after impregnation with enzyme solution a increased by 16.2% compared to the weight before impregnation, and became 116.2% by weight of the weight before impregnation.
  • Example 1 the weight change rate when the enzyme solution was impregnated in the same manner as above except that the pressurization time was 1 minute and 3 minutes was shown in the graph of FIG.
  • the ratio of the enzyme (dry weight) in the food is shown in the graph of FIG. 2 together with the case where the pressing time is 30 minutes.
  • Example 1 is different from Example 1 except that enzyme solution b (Example 2), enzyme solution c (Example 3), or enzyme solution d (Example 4) is used instead of enzyme solution a.
  • each enzyme solution was impregnated into the cut radish, which is a raw material.
  • the enzyme solution c 0.25% by weight of cellulase A “Amano 3” manufactured by Amano Enzyme, 0.25% by weight of hemicellulase “Amano 90” manufactured by Amano Enzyme, and concentrated seasoning (Tenyo no Datsuyu “Bimisan”)
  • Enzyme solution d includes 0.5% by weight of cellulase A “Amano 3” manufactured by Amano Enzyme, 0.5% by weight of hemicellulase “Amano 90” manufactured by Amano En
  • Example 1 using the enzyme solution a and Example 2 using the enzyme solution b the weight change rate due to impregnation tends to increase as the pressurization time is increased.
  • Example 3 using the enzyme solution c and Example 4 using the enzyme solution d the weight change rate due to the impregnation is clearer than in Examples 1 and 2 using the enzyme solutions a and b.
  • the weight change rate turned negative in the low and pressurization time of 30 minutes.
  • Enzyme solutions c and d contain concentrated seasonings (Tenyo no Datsuyu “Bimisan”, manufactured by Tenyo Takeda Co., Ltd.), and the osmotic pressure of both c and d was 45 ° C.
  • Example 1 The same raw material (cut radish) as used in Example 1 was blanched for 13 minutes in 95 ° C. hot water, and the breaking strength and shape retention of the obtained processed food were evaluated.
  • the blanching treatment is [1] arranged in a 15 ⁇ 15 cm stainless steel basket [2] covered with a polyethylene net on the top of the basket and fixed with a stainless steel wire [3] in a 16 ⁇ 16 cm stainless steel container
  • This is a process of adding 2 L of water to 95 ° C., and the same applies to the following examples and comparative examples.
  • Table 2 The results are shown in Table 2.
  • Example 2 The same raw material (cut radish) as used in Example 1 was blanched in 95 ° C. hot water for 13 minutes, then placed in a nylon plastic bag, lightly evacuated, and -25 after sealing. It was put in a freezer at 0 ° C., kept for 24 hours or more and completely frozen to the inside, and thawed under running tap water (18 ° C.) for 60 minutes to obtain a processed food material. The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 2.
  • Example 3 The same raw material (cut radish) as used in Example 1 was brunched for 13 minutes in a 95 ° C. seasoning solution (Tenyo no Datsuyu “Bimisan” (manufactured by Tenyo Takeda Co., Ltd., 20 wt% aqueous solution)). The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 2.
  • Example 4 The same raw material (cut radish) as used in Example 1 was brunched for 13 minutes in a 95 ° C. seasoning solution (Tenyo no Datsuyu “Bimisan” (manufactured by Tenyo Takeda Co., Ltd., 20 wt% aqueous solution)). Then, put it in a nylon plastic bag, evacuate it lightly, put it in a freezer at -25 ° C after sealing, hold it for more than 24 hours, and freeze it completely inside. Tap water (18 ° C) Thawing was performed for 60 minutes under running water to obtain a processed food material. The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 2.
  • Example 5 The same raw material (cut radish) as used in Example 1 was blanched in 95 ° C. hot water for 13 minutes, then placed in a nylon plastic bag, lightly evacuated, and -25 after sealing. Place in a freezer at °C, hold for more than 24 hours, freeze completely to the inside, thaw in 60 minutes under running tap water (18 °C), further warm to 45 °C and hold for 60 minutes The processed food was obtained. The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 2.
  • a desired enzyme is maintained in a state in which the shape retaining property equivalent to that of the radish (branch example 1) subjected to only branching is maintained by performing an enzyme reaction uniformly from the inside. It has been found that the degree of softening can be achieved, and the degree of softening can be appropriately adjusted by controlling the enzyme solution to be impregnated and the enzyme reaction during and after the impregnation.
  • Example 5 In the same manner as in Example 1, the cut radish was impregnated with the enzyme solution a, and each enzyme reaction was 0 minutes (immediately after the impregnation. While maintaining the pressurized state for 30 minutes in the impregnation step, the enzyme reaction in the foodstuff For 90 minutes, 180 minutes, and 360 minutes. Next, each of them was immersed in water at 95 ° C. or higher for 13 minutes for cooking to inactivate the enzyme, taken out and allowed to cool to room temperature to obtain a processed food material. The resulting processed food was evaluated for break strength and shape retention in the same manner as in Example 1. The results are shown in Table 3.
  • Example 6 The same procedure as in Example 5 was used except that the enzyme solution b (Example 6), the enzyme solution c (Example 7), or the enzyme solution d (Example 8) was used instead of the enzyme solution a. Then, the impregnated enzyme, enzyme reaction, enzyme deactivation, and cooling were performed to produce treated foods, and the breaking strength and shape retention were evaluated for each. The results are shown in Table 3.
  • the enzyme was impregnated, the enzyme reaction, and the enzyme inactivation by heating cooking, and the shape was kept uniform from the inside of the food while maintaining the same shape retention as that of the radish that had been blanched only. It was found that the enzymatic reaction can soften the ingredients and adjust the degree thereof, and at the same time, the enzyme deactivation process by cooking does not significantly impair the shape retention and can provide a softened food with stable properties. .
  • Example 9 In the same manner as in Example 5, the cut radish was impregnated with the enzyme solution a, and each enzyme reaction was performed for 0 minutes (immediately after the impregnation. While maintaining the pressurized state for 30 minutes in the impregnation step, the enzyme reaction in the foodstuff) After 90 minutes, 180 minutes, and 360 minutes, the enzyme was deactivated by cooking. Next, put it in a nylon plastic bag, evacuate the air lightly, put it in a freezer at -25 ° C after sealing, hold it for more than 24 hours, and freeze it completely inside, and let it run under running tap water (18 ° C) Thawing was performed for 60 minutes, and the breaking strength and shape retention were evaluated in the same manner as in Example 1. The results are shown in Table 4.
  • Example 10 The same procedure as in Example 9, except that the enzyme solution b (Example 10), the enzyme solution c (Example 11), or the enzyme solution d (Example 12) was used instead of the enzyme solution a. Enzyme impregnation, enzyme reaction, enzyme deactivation, and freezing / thawing were performed, and the breaking strength and shape retention were evaluated for each. The results are shown in Table 4.
  • Example 13 In the same manner as in Example 1, the cut radish was impregnated with the enzyme solution a (Example 13) or the enzyme solution b (Example 14). After sealing and sealing, it was placed in a freezer at -25 ° C., kept for more than 24 hours and completely frozen to the inside, and the sample with the nylon plastic bag was thawed in running water (18 ° C.) for 60 minutes. After completion of thawing, the enzymatic reaction for holding the sample in a nylon plastic bag with hot water at 45 ° C. was performed for 0 minute (immediately after thawing), 30 minutes, 60 minutes, 90 minutes, and 120 minutes, respectively, as in Example 1. Thus, breaking strength and shape retention were evaluated. The results are shown in Table 5.
  • Example 15 Raw apple (variety: Sanfuji) is peeled, cut into quarter length, and cut into 20 mm thick ginkgo chopped apples as raw material ingredients, using enzyme solution e (implementation) Example 15) The enzyme solution was impregnated for 30 minutes in the same manner as in Example 1 except that the enzyme solution f (Example 16) was used. It is considered that an enzyme reaction in the food material occurs while the pressurized state is maintained for 30 minutes in the impregnation step.
  • the enzyme solution e contains 0.1% by weight of cellulase A “Amano 3” manufactured by Amano Enzyme, 0.1% by weight of hemicellulase “Amano 90” manufactured by Amano Enzyme, and 10% by weight of sucrose.
  • Enzyme solution (enzyme preparation concentration 0.2% by weight)
  • As the enzyme solution f an enzyme solution containing 0.2% by weight of cellulase A “Amano 3” manufactured by Amano Enzyme, 0.2% by weight of hemicellulase “Amano 90” manufactured by Amano Enzyme, and 10% by weight of sucrose ( Enzyme preparation concentration 0.4% by weight was used.
  • the weight after impregnating the enzyme solution e in Example 15 increased by 40.1% by weight compared to the weight before impregnation, and the weight after impregnating the enzyme solution f in Example 16 was the weight before impregnation. And 35.8% by weight.
  • Example 7 (Production of apple food for comparison) The same raw material (cut apple) as used in Example 15 was blanched for 5 minutes in an aqueous 10 wt% sucrose solution at 95 ° C. Put this in a nylon plastic bag, evacuate the air lightly, place it in a freezer at -25 ° C after sealing, hold it for more than 24 hours to completely freeze it, and then 30 minutes under running tap water (18 ° C) And thawed to obtain a processed food. The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 7.
  • Example 8 The same raw material (cut apple) as used in Example 15 was blanched for 5 minutes in a 10 wt% sucrose aqueous solution at 95 ° C. Put this in a nylon plastic bag, evacuate the air lightly, place it in a freezer at -25 ° C after sealing, hold it for more than 24 hours to completely freeze it, and then 30 minutes under running tap water (18 ° C) And thawed to obtain a processed food. The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 7.
  • Example 9 A raw material similar to that used in Example 15 (cut apple) was blanched for 5 minutes in a 10 wt% sucrose aqueous solution at 95 ° C, and then placed in a nylon plastic bag and lightly vented. After sealing, it was placed in a freezer at ⁇ 25 ° C. and kept for 24 hours or more to completely freeze the inside. This was placed in a vacuum freeze-drying tray, introduced into a vacuum freeze-drying apparatus (TFD50LF4 manufactured by Toyo Giken), freeze-dried under conditions of a shelf temperature of 45 ° C. for 48 hours and a vacuum of 40 Pa or less, and freeze-dried ( FD) An apple was obtained.
  • the FD yield ratio of the weight after lyophilization to the weight before lyophilization
  • the weight change rate before and after water reconstitution was 467%.
  • hot water reconstitution was performed by pouring 300 cc of hot water into a bowl, putting an FD sample to be reconstituted there (do not squeeze it down), let it stand for 3 minutes, and then opening it on a net-like sieve.
  • the rate of weight change before and after hot water reversion was 387%.
  • Example 17 The same raw material ingredients (cut apples) as used in Example 15 were impregnated with the enzyme solution e in the same manner as in Example 15. It is considered that an enzymatic reaction in the food material occurs during the impregnation step while the pressurized state is maintained for 30 minutes.
  • the ingredients immediately after the impregnation with the enzyme solution and the ingredients after the enzyme reaction by holding at 45 ° C. for 20 minutes, 40 minutes and 60 minutes after the impregnation are immersed in a 10% sucrose solution at 95 ° C. or more for 5 minutes. Then, the enzyme was inactivated by cooking, taken out and allowed to cool to obtain a processed food material. The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 8.
  • Example 18 In Example 17, a processed food was obtained in the same manner as in Example 17 except that the enzyme solution f was used instead of the enzyme solution e. The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 8.
  • the enzyme solution was impregnated and subjected to enzyme reaction, followed by enzyme deactivation by heating and cooking, so that the enzyme reaction was uniformly carried out from the inside of the food, thereby being equivalent to apples that had only been blanched. It was found that the food material can be softened to a desired degree while maintaining the shape-retaining property. Those retaining shape retention at the stage after the enzyme reaction did not significantly impair shape retention due to the enzyme deactivation process by cooking.
  • Example 19 The same raw material ingredients (cut apples) as used in Example 15 were impregnated with the enzyme solution e in the same manner as in Example 15. It is considered that an enzyme reaction in the food material occurs while the pressurized state is maintained for 30 minutes in the impregnation step.
  • the ingredients immediately after the impregnation with the enzyme solution and the ingredients after the enzyme reaction by holding at 45 ° C. for 20 minutes, 40 minutes and 60 minutes after the impregnation are immersed in a 10% sucrose solution at 95 ° C. or more for 5 minutes. Then, the enzyme was inactivated by cooking, taken out and allowed to cool.
  • Example 20 In Example 19, a processed food material was obtained in the same manner as in Example 19 except that the enzyme solution f was used instead of the enzyme solution e. The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 9.
  • Example 21 The same raw material ingredients (cut apples) as used in Example 15 were impregnated with the enzyme solution e in the same manner as in Example 15. It is considered that an enzymatic reaction in the food material occurs during the impregnation step while the pressurized state is maintained for 30 minutes. Put this in a nylon plastic bag, evacuate the air lightly, place it in a freezer at -25 ° C after sealing, hold it for more than 24 hours to completely freeze it, and then place the sample together with the nylon plastic bag in tap water (18 ° C) Thawed in running water for 60 minutes. After the thawing was completed, the enzyme reaction for holding the sample in the nylon plastic bag by immersing it at 45 ° C. was held for 0 minutes (immediately after thawing), 20 minutes, 40 minutes, and 60 minutes to obtain processed foods. The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 10.
  • Example 22 In Example 21, a processed food material was obtained in the same manner as in Example 21 except that the enzyme solution f was used instead of the enzyme solution e. The breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 10.
  • the enzyme solution is impregnated, frozen and thawed, and then the enzyme reaction is performed uniformly, so that the enzyme reaction is uniformly performed from the inside of the food, so that it is equivalent to the apple that has been blanched and frozen and thawed. It was found that the foodstuff can be softened to a desired degree while retaining its shape retention. These results indicate that the breaking strength is lower than that obtained by freezing and thawing after the enzyme reaction, and the softening is further advanced. It seems that the food tissue is destroyed by freezing and thawing before the enzyme reaction, and thus the efficiency of tissue degradation by the subsequent enzyme reaction is increased.
  • Example 23 The same raw material ingredients (cut apples) as used in Example 15 were impregnated with the enzyme solution e in the same manner as in Example 15. It is considered that an enzymatic reaction in the food material occurs during the impregnation step while the pressurized state is maintained for 30 minutes.
  • the ingredients immediately after the impregnation with the enzyme solution and the ingredients after the enzyme reaction by holding at 45 ° C. for 20 minutes, 40 minutes and 60 minutes after the impregnation are immersed in a 10% sucrose solution at 95 ° C. or more for 5 minutes. Then, the enzyme was inactivated by cooking, taken out and allowed to cool.
  • Table 11 also shows the rate of change in weight before and after water reconstitution (weight ratio of food after reversion to FD food).
  • Example 24 In Example 23, an FD apple was produced in the same manner as in Example 23 except that the enzyme solution f was used instead of the enzyme solution e. Table 11 shows the respective FD yields (ratio (%) of the weight after lyophilization to the weight before lyophilization). The obtained FD apple was rehydrated in the same manner as in Example 23, and the breaking strength and shape retention were evaluated. Moreover, the weight change rate (weight ratio of the foodstuff after returning with respect to FD foodstuff) before and after water return was calculated
  • Example 25 The FD apple obtained using the enzyme solution e was reheated in the same manner as in Example 23, and the breaking strength and shape retention were evaluated. The results are shown in Table 11. Table 11 also shows the rate of change in weight before and after hot water reversion (weight ratio of food after reversion to FD food).
  • hot water reconstitution was performed by pouring 300 cc of hot water into a bowl, putting an FD sample to be reconstituted there (do not squeeze it down), let it stand for 3 minutes, and then opening it on a net-like sieve.
  • Example 26 The FD apple obtained using the enzyme solution f in the same manner as in Example 24 was reheated in the same manner as in Example 25, and the breaking strength, shape retention, and rate of change in weight returned were evaluated. The results are shown in Table 11.
  • the FD foodstuffs obtained in Examples 23 to 26 were excellent in return characteristics, with smooth water return or hot water return, high return speed, quick and uniform return to the center.
  • the return weight change rate in Examples 23 and 25 using an enzyme solution having a low enzyme concentration, a tendency equal to or higher than that in Comparative Examples 9 and 10 was confirmed, and an enzyme solution having a high enzyme concentration was used. In Examples 24 and 25, a tendency equal to or lower than those of Comparative Examples 9 and 10 was confirmed.
  • Examples 23 and 25 in which hydrolysis accompanied by an enzymatic reaction was promoted and shape retention was maintained the change in weight of hydrolysis was increased, and the hydrolysis by the enzyme progressed excessively due to the high concentration.
  • the shape retention was impaired, so the change in return weight was considered to be low.
  • the FD apples of the examples freeze-dried after enzyme impregnation can control the degree of softening while maintaining the shape-retaining properties equivalent to those freeze-dried after blanching I understood.
  • Example 27 Raw celery cut to 3 cm in length is used as a raw material, placed in a 15 x 15 cm stainless steel basket, covered with a polyethylene net on the top of the basket, and fixed with a stainless steel wire. It was put in a stainless steel container (inner tank) of ⁇ 16 cm. This stainless steel container is placed in a vacuum pressure impregnation device (manufactured by FPCOM Co., Ltd.), evacuated, evacuated to 6000 Pa or less, and continuously evacuated for 3 minutes. Until immersion, about 2 liters of the enzyme solution b (enzyme preparation concentration 1.0%) heated to 45 ° C. was introduced into the tank.
  • a vacuum pressure impregnation device manufactured by FPCOM Co., Ltd.
  • the inside of the vacuum pressure impregnation apparatus was air purged to increase the pressure to atmospheric pressure, and then the compressed air was introduced to pressurize the inside of the tank and held at 0.3 MPa for 30 minutes (pressurization time : 30 minutes). At this time, the enzyme solution temperature in the apparatus was maintained at about 39 ° C. Next, air purge was performed to complete the impregnation treatment, and the food material impregnated with the enzyme solution was taken out from the apparatus.
  • the weight after impregnation with the enzyme solution b increased by 6.7% compared to the weight before impregnation, and became 106.7% by weight of the weight before impregnation.
  • Example 28 celery was impregnated with the enzyme solution in the same manner as in Example 27, except that enzyme solution g having an enzyme preparation concentration of 2.0% was used instead of enzyme solution b.
  • enzyme solution g an enzyme solution containing 1.0% by weight of cellulase A “Amano 3” manufactured by Amano Enzyme and 1.0% by weight of hemicellulase “Amano 90” manufactured by Amano Enzyme was used. And water were prepared by stirring and mixing.
  • the weight after impregnation with the enzyme solution g increased by 5.4% compared to the weight before impregnation, and became 105.4% by weight of the weight before impregnation.
  • Example 11 The same raw material (cut celery) as used in Example 27 was blanched in 95 ° C. hot water for 5 minutes, and the breaking strength and shape retention of the obtained processed food were evaluated. The results are shown in Table 13.
  • Example 12 The same raw material (cut celery) as used in Example 27 was blanched in 95 ° C. hot water for 5 minutes. Put this in a nylon plastic bag, evacuate the air lightly, place it in a freezer at -25 ° C after sealing, hold it for more than 24 hours to completely freeze it, and then 30 minutes under running tap water (18 ° C) And thawed to obtain a processed food. About the obtained processed foodstuff, the breaking strength of a shell and a cross section, and shape retention property were evaluated. The results are shown in Table 13.
  • Example 13 The same raw material (cut celery) as used in Example 27 was blanched in 95 ° C. hot water for 5 minutes. This was put in a nylon plastic bag, lightly evacuated, sealed, placed in a freezer at ⁇ 25 ° C., held for more than 24 hours, and completely frozen to the inside. This was placed in a vacuum freeze-drying tray, introduced into a vacuum freeze-drying apparatus (TFD50LF4 manufactured by Toyo Giken), freeze-dried under conditions of a shelf temperature of 45 ° C. for 48 hours and a vacuum of 40 Pa or less, and freeze-dried ( FD) Celery was obtained. The FD yield (ratio of weight after lyophilization to weight before lyophilization (%)) was 7.3%.
  • the weight change rate before and after water reconstitution was 895%.
  • Comparative Example 14 The FD celery obtained in the same manner as in Comparative Example 13 was reconstituted with hot water, and the breaking strength of the outer skin and the cross section and the shape retention were evaluated. The results are shown in Table 13.
  • hot water reconstitution was performed by pouring 300 cc of hot water into a bowl, putting an FD sample to be reconstituted there (do not squeeze it down), let it stand for 3 minutes, and then opening it on a net-like sieve.
  • the rate of change in weight before and after hot water reversion was 990%.
  • Example 29 In the same manner as in Example 27, the cut celery was impregnated with the enzyme solution b, and each enzyme reaction was 0 minutes (immediately after the impregnation. While maintaining the pressurized state for 30 minutes in the impregnation step, the enzyme reaction in the foodstuff For 90 minutes, 180 minutes, and 360 minutes. Subsequently, the enzyme was deactivated by soaking in water at 95 ° C. or more for 6 minutes, taken out, and allowed to cool to room temperature to obtain a processed food material. About the obtained processed foodstuff, it carried out similarly to Example 27, and evaluated the breaking strength of a shell and a cross section, and shape retention. The results are shown in Table 14.
  • Example 30 In Example 29, enzyme impregnation, enzyme reaction, enzyme deactivation, and the like, except that the enzyme solution g (enzyme preparation concentration 2.0%) was used instead of the enzyme solution b. And the processed foodstuff was manufactured by standing to cool, and the breaking strength of the outer skin and the cross section and the shape retention were evaluated. The results are shown in Table 14.
  • celery (Comparative Examples 11 and 12) in which the enzyme reaction was uniformly generated to the inside by the impregnation of the enzyme solution and the subsequent enzyme reaction, and softened by freezing and thawing after branching or branching. It was found that the celery food can be softened by adjusting the degree of softening appropriately while maintaining the same shape. In addition, it was found that the softened food with stable properties can be provided without significantly deteriorating the shape retention even by the enzyme deactivation step by cooking.
  • Example 31 The same raw material (cut celery) as used in Example 27 was impregnated with the enzyme solution b (enzyme preparation concentration of 1.0%) in the same manner as in Example 27. It is considered that an enzyme reaction in the food material occurs while the pressurized state is maintained for 30 minutes in the impregnation step. Ingredients immediately after impregnation with the enzyme solution, and after the impregnation is completed at 45 ° C. for 90 minutes, 180 minutes and 360 minutes for the enzyme reaction, the food is immersed in water at 95 ° C. or higher for 6 minutes and cooked. The enzyme was inactivated, and then taken out and allowed to cool.
  • Example 32 In Example 31, a processed food material was obtained in the same manner as in Example 31 except that the enzyme solution g (enzyme preparation concentration 2.0%) was used instead of the enzyme solution b. The breaking strength of the outer skin and the cross section of the obtained processed food and the shape retention were evaluated. The results are shown in Table 15.
  • Example 33 The same raw material (cut celery) as used in Example 27 was impregnated with the enzyme solution b (enzyme preparation concentration of 1.0%) in the same manner as in Example 27. It is considered that an enzyme reaction in the food material occurs while the pressurized state is maintained for 30 minutes in the impregnation step. Immediately after completion of impregnation, put it in a nylon plastic bag, evacuate lightly, put it in a freezer at -25 ° C after sealing, hold it for more than 24 hours to completely freeze it, and then put the sample together with the nylon plastic bag into tap water Thawed in flowing water (18 ° C.) for 60 minutes. After completion of thawing, the enzyme reaction for holding the sample in a nylon plastic bag with hot water at 45 ° C.
  • Example 34 In Example 33, a processed food material was obtained in the same manner as in Example 33 except that the enzyme solution g (enzyme preparation concentration 2.0%) was used instead of the enzyme solution b. The breaking strength of the outer skin and the cross section of the obtained processed food and the shape retention were evaluated. The results are shown in Table 16.
  • Example 35 The same raw material (cut celery) as used in Example 27 was impregnated with the enzyme solution b (enzyme preparation concentration of 1.0%) in the same manner as in Example 27. It is considered that an enzyme reaction in the food material occurs while the pressurized state is maintained for 30 minutes in the impregnation step. Ingredients immediately after impregnation with the enzyme solution, and after the impregnation is completed at 45 ° C. for 90 minutes, 180 minutes and 360 minutes for the enzyme reaction, the food is immersed in water at 95 ° C. or higher for 6 minutes and cooked. The enzyme was inactivated, and then taken out and allowed to cool.
  • the enzyme solution b enzyme preparation concentration of 1.0%
  • the obtained FD celery was rehydrated in the same manner as in Comparative Example 13, and the breaking strength of the outer skin and the cross section, the shape retention, and the weight change rate before and after rehydration (weight ratio of the recovered food to the FD food) evaluated.
  • the results are shown in Table 17.
  • Example 36 In Example 35, FD celery was obtained in the same manner as in Example 35 except that the enzyme solution g having an enzyme preparation concentration of 2.0% was used instead of the enzyme solution b. Table 17 shows the respective FD yields (ratio of weight after lyophilization to weight before lyophilization (%)). The obtained FD celery was rehydrated in the same manner as in Comparative Example 13, and the breaking strength of the outer skin and the cross section, the shape retention, and the weight change rate before and after rehydration (weight ratio of the recovered food to the FD food) evaluated. The results are shown in Table 17.
  • Example 37 The FD celery obtained using the enzyme solution b in the same manner as in Example 35 was tempered in the same manner as in Comparative Example 14, and the rupture strength, shape retention, and weight change rate before and after the tempering ( The weight ratio of the food after returning to the FD food) was evaluated. The results are shown in Table 17.
  • Example 38 The FD celery obtained using the enzyme solution g in the same manner as in Example 36 was tempered in the same manner as in Comparative Example 14, and the breaking strength of the outer skin and the cross section, the shape retention, and the weight change rate before and after the tempering. (Weight ratio of food after returning to FD food) was evaluated. The results are shown in Table 17.
  • Example 39 Raw mushrooms (as in the hall) are used as raw ingredients, arranged in a 15 x 15 cm stainless steel basket, covered with a polyethylene net on the top of the basket, and fixed with a stainless steel wire. Placed in a stainless steel container (inner tank). This stainless steel container was placed in a vacuum pressure impregnation device (manufactured by Fcom Co., Ltd.), evacuated and evacuated to 6000 Pa or less, and evacuation continued for another 3 minutes. About 2 liters of the enzyme solution b (enzyme preparation concentration 1.0%) heated to 45 ° C. was introduced into the tank until immersed in the tank.
  • the inside of the vacuum pressure impregnation apparatus was purged with air to increase the pressure to atmospheric pressure (0.1 MPa). At this time, the temperature of the enzyme solution in the apparatus was about 40 ° C. Subsequently, compressed air was introduced to pressurize the inside of the tank and held at 0.3 MPa for 30 minutes (pressurization time: 30 minutes). At this time, the enzyme solution temperature in the apparatus was maintained at about 39 ° C. Next, air purge was performed to complete the impregnation treatment, and the food material impregnated with the enzyme solution was taken out from the apparatus.
  • the weight after impregnation with the enzyme solution b increased by 83.6% compared to the weight before impregnation, and became 183.6% by weight of the weight before impregnation.
  • Example 40 In Example 39, the mushroom was impregnated with the enzyme solution in the same manner as in Example 39 except that the enzyme solution g (enzyme preparation concentration 2.0%) was used instead of the enzyme solution b.
  • the weight after impregnating the enzyme solution g increased by 89.6% compared with the weight before impregnation, and became 189.6% by weight of the weight before impregnation.
  • Example 15 A mushroom similar to that used in Example 39 was used as a raw material, and this was blanched for 5 minutes in hot water at 95 ° C., and the breaking strength and shape retention of the obtained processed food were evaluated.
  • plungers having a diameter of 3 mm and 20 mm were used for the breaking strength test. The results are shown in Table 19.
  • Example 16 A mushroom similar to that used in Example 39 was used as a raw material and blanched for 5 minutes in hot water at 95 ° C. Put this in a nylon plastic bag, evacuate the air lightly, place it in a freezer at -25 ° C after sealing, hold it for more than 24 hours to completely freeze it, and then 30 minutes under running tap water (18 ° C) And thawed to obtain a processed food. About the obtained processed foodstuff, breaking strength and shape retention property were evaluated. For the breaking strength test, plungers having a diameter of 3 mm and 20 mm were used. The results are shown in Table 19.
  • Example 17 A mushroom similar to that used in Example 39 was used as a raw material and blanched for 5 minutes in hot water at 95 ° C. This was put in a nylon plastic bag, lightly evacuated, sealed, placed in a freezer at ⁇ 25 ° C., held for more than 24 hours, and completely frozen to the inside. This was placed in a vacuum freeze-drying tray, introduced into a vacuum freeze-drying apparatus (TFD50LF4 manufactured by Toyo Giken), freeze-dried under conditions of a shelf temperature of 45 ° C. for 48 hours and a vacuum of 40 Pa or less, and freeze-dried ( FD) A mushroom was obtained. The FD yield (ratio of weight after lyophilization to weight before lyophilization (%)) was 10.7%.
  • the obtained FD mushroom was rehydrated in the same manner as in Comparative Example 9, and the breaking strength and shape retention were evaluated.
  • the breaking strength test plungers having a diameter of 3 mm and 20 mm were used. The results are shown in Table 19.
  • the weight change rate before and after water reconstitution was 629%.
  • the rate of change in weight before and after hot water reversion was 611%.
  • Example 41 Mushrooms similar to those used in Example 39 were impregnated with the enzyme solution b (enzyme preparation concentration 1.0%) in the same manner as Example 39. It is considered that an enzymatic reaction in the food material occurs during the impregnation step while the pressurized state is maintained for 30 minutes. Ingredients immediately after impregnation with the enzyme solution, and after the impregnation is completed at 45 ° C. for 90 minutes, 180 minutes and 360 minutes for the enzyme reaction, the food is immersed in water at 95 ° C. or higher for 5 minutes and cooked. The enzyme was inactivated, taken out and allowed to cool to obtain a processed food material. The breaking strength and shape retention of the obtained processed food were evaluated. Here, the measurement of breaking strength was performed using a plunger having a diameter of 3 mm. The results are shown in Table 20.
  • Example 42 In Example 41, a processed food material was produced and obtained in the same manner as in Example 41 except that the enzyme solution g (enzyme preparation concentration 2.0%) was used instead of the enzyme solution b. The breaking strength and shape retention of the processed food were evaluated. The results are shown in Table 20.
  • Example 43 Mushrooms similar to those used in Example 39 were impregnated with the enzyme solution b (enzyme preparation concentration 1.0%) in the same manner as Example 39. It is considered that an enzymatic reaction in the food material occurs during the impregnation step while the pressurized state is maintained for 30 minutes. Ingredients immediately after impregnation with the enzyme solution, and after the impregnation is completed at 45 ° C. for 90 minutes, 180 minutes and 360 minutes for the enzyme reaction, the food is immersed in water at 95 ° C. or higher for 5 minutes and cooked. The enzyme was inactivated, and then taken out and allowed to cool.
  • Example 44 In Example 43, a processed food material was produced and obtained in the same manner as in Example 43 except that the enzyme solution g (enzyme preparation concentration 2.0%) was used instead of the enzyme solution b. The breaking strength and shape retention of the processed food were evaluated. The results are shown in Table 21.
  • Example 45 Mushrooms similar to those used in Example 39 were impregnated with the enzyme solution b (enzyme preparation concentration 1.0%) in the same manner as Example 39. It is considered that an enzymatic reaction in the food material occurs during the impregnation step while the pressurized state is maintained for 30 minutes. Put this in a nylon plastic bag, evacuate the air lightly, place it in a freezer at -25 ° C after sealing, hold it for more than 24 hours to completely freeze it, and then place the sample together with the nylon plastic bag in tap water (18 ° C) Thawed in running water for 60 minutes. After the completion of thawing, the enzyme reaction for holding the sample in a nylon plastic bag by soaking at 45 ° C.
  • Example 46 In Example 45, a processed food was produced and obtained in the same manner as in Example 45 except that the enzyme solution g (enzyme preparation concentration 2.0%) was used instead of the enzyme solution b. The breaking strength and shape retention of the processed food were evaluated. The results are shown in Table 22.
  • Example 47 Mushrooms similar to those used in Example 39 were impregnated with the enzyme solution b (enzyme preparation concentration 1.0%) in the same manner as Example 39. It is considered that an enzymatic reaction in the food material occurs during the impregnation step while the pressurized state is maintained for 30 minutes. Ingredients immediately after impregnation with the enzyme solution, and after the impregnation is completed at 45 ° C. for 90 minutes, 180 minutes and 360 minutes for the enzyme reaction, the food is immersed in water at 95 ° C. or higher for 5 minutes and cooked. The enzyme was inactivated, and then taken out and allowed to cool.
  • the obtained FD mushroom was rehydrated in the same manner as in Comparative Example 9, and the breaking strength and shape retention were evaluated.
  • the breaking strength test plungers having a diameter of 3 mm and 20 mm were used.
  • the weight change rate (weight ratio of the foodstuff after returning with respect to FD foodstuff) before and after water return was calculated
  • Example 48 In Example 47, an FD mushroom as a processed food was obtained in the same manner as in Example 47 except that the enzyme solution g (enzyme preparation concentration 2.0%) was used instead of the enzyme solution b. .
  • Table 23 shows the respective FD yields (ratio (%) of weight after lyophilization to weight before lyophilization).
  • the obtained FD mushroom was rehydrated in the same manner as in Example 47, and the breaking strength, shape retention, and weight change rate before and after reconstitution (weight ratio of food after reversion to FD food) were evaluated. The results are shown in Table 22.
  • Example 49 The FD mushroom obtained using the enzyme solution b in the same manner as in Example 47 was reconstituted in the same manner as in Comparative Example 14, and the breaking strength and shape retention were evaluated in the same manner as in Example 47. The results are shown in Table 23. Table 22 also shows the rate of change in weight before and after hot water reversion (weight ratio of food after reversion to FD food).
  • Example 50 The FD mushroom obtained using the enzyme solution g in the same manner as in Example 48 was reheated in the same manner as in Comparative Example 14, and the breaking strength and shape retention were evaluated in the same manner as in Example 47. The results are shown in Table 23. Table 23 also shows the rate of change in weight before and after hot water reversion (weight ratio of food after reversion to FD food).
  • Example 51 Weighed raw sweet potatoes (variety: Kokei No. 14), diced into 20mm thickness, are used as raw material ingredients, arranged in a 15 x 15cm stainless steel basket, and covered with a polyethylene net on the top of the basket.
  • This stainless steel container is placed in a vacuum pressure impregnation apparatus (manufactured by Fcom Co., Ltd.), evacuated and depressurized to 5000 Pa.
  • Temperature-controlled enzyme solution h (about 1.5 liters) was introduced into the tank.
  • an enzyme solution (enzyme preparation concentration 0.1% by weight) containing 0.1% by weight of “Chrytase T10S” manufactured by Amano Enzyme was prepared by stirring and mixing the enzyme and water. Used.
  • the crystallase T10S manufactured by Amano Enzyme used for the preparation of the enzyme solution is an enzyme preparation having an enzyme ( ⁇ -amylase) content of 77.5% and a titer of 13,100 (LJ / g) in the enzyme preparation. is there.
  • the inside of the vacuum pressure impregnation apparatus was air purged to increase the pressure to atmospheric pressure (0.1 MPa). Subsequently, compressed air was introduced to pressurize the inside of the tank and held at 0.3 MPa for 10 minutes (pressurization time: 10 minutes). At this time, the temperature of the enzyme solution in the apparatus was kept at about 10 ° C. Next, air purge was performed to complete the impregnation treatment, and the food material impregnated with the enzyme solution was taken out from the apparatus, and the water adhering to the surface of the food material was thoroughly removed.
  • the weight of the food material after impregnating the enzyme solution h increased by 23.7% compared to the weight before impregnation, and became 123.7% by weight of the weight before impregnation.
  • the food material thus obtained was put into white squeezed oil adjusted to 150 ° C., held for 5 minutes and cooked, and then the food material was pulled up from the white squeezed oil and the oil was sufficiently cut.
  • the weight of the food material after cooking decreased by 11.6% compared with the initial weight of the food material before performing all the treatments, and became 88.4% by weight of the initial weight.
  • the enzyme reaction is occurring in the food material not only while being kept in the pressurized state in the impregnation step, but also during this cooking.
  • Example 51 S 1 ⁇ Wf / 100
  • Example 52 the heating cooking conditions were added to white squeezed oil adjusted to 100 ° C. and held for 5 minutes, and then added to white squeezed oil adjusted to 150 ° C. and held for 5 minutes
  • Example 53 put into white squeezed oil adjusted to 100 ° C. and held for 10 minutes, then added to white squeeze adjusted to 150 ° C. and held for 5 minutes
  • Example 53 100 ° C.
  • the sample was put into white squeezed oil adjusted to a temperature of 15 ° C. and held for 15 minutes, and then added to the white squeezed oil adjusted to 150 ° C. and held for 5 minutes (Example 54).
  • the ingredients were impregnated with the enzyme solution and cooked, and the sugar content (brix) of the ingredients was measured. The results are shown in Table 24 and FIG.
  • Example 55 In Example 51, except that the enzyme solution i was used in place of the enzyme solution h, the enzyme solution was impregnated into the food material and cooked in the same manner as in Example 51, and the sugar content of the food material (Brix) was measured. The results are shown in Table 24 and FIG.
  • the enzyme solution i an enzyme solution (enzyme preparation concentration: 0.3% by weight) containing 0.3% by weight of “Christase T10S” manufactured by Amano Enzyme was used.
  • the enzyme solution was prepared by stirring and mixing the enzyme and water.
  • Example 55 the cooking conditions were set in white squeezed oil adjusted to 100 ° C. and held for 5 minutes, and then added to white squeezed oil adjusted to 150 ° C. and held for 5 minutes ( Example 56), put into white squeezed oil adjusted to 100 ° C. and held for 10 minutes, then added to white squeeze adjusted to 150 ° C. and held for 5 minutes (Example 57), 100 ° C.
  • the sample was put into white squeezed oil adjusted to a temperature of 15 ° C. and held for 15 minutes, and then added to the white squeezed oil adjusted to 150 ° C. and held for 5 minutes (Example 58).
  • the ingredients were impregnated with the enzyme solution and cooked, and the sugar content (brix) of the ingredients was measured. The results are shown in Table 24 and FIG.
  • Example 51 In Example 51, except that the impregnation treatment with the enzyme solution h was not performed, the food material was cooked in the same manner as in Example 51, and the sugar content (Brix) of the food material was measured. The results are shown in Table 25 and FIG.
  • Comparative Examples 21 to 23 In Comparative Example 20, the cooking conditions were added to white squeezed oil adjusted to 100 ° C. and held for 5 minutes, and then added to white squeezed oil adjusted to 150 ° C. and held for 5 minutes ( Comparative Example 21), put into white squeezed oil adjusted to 100 ° C. and held for 10 minutes, then added to white squeezed oil adjusted to 150 ° C. and held for 5 minutes (Comparative Example 22), 100 ° C. A comparative example except that it was put into a white squeezed oil adjusted to a temperature of 15 ° C. and held for 15 minutes, and then added to a white squeezed oil adjusted to 150 ° C. and held for 5 minutes (Comparative Example 23). In the same manner as in No. 20, the food was cooked and the sugar content (brix) of the food was measured. The results are shown in Table 25 and FIG.
  • Example 51 In Example 51, except that water was used in place of the enzyme solution h, the impregnation of the ingredients with water and cooking were performed in the same manner as in Example 51, and the sugar content (Brix) of the ingredients was measured. . The results are shown in Table 25 and FIG.
  • Comparative Examples 25 to 27 In Comparative Example 24, the cooking conditions were added to white squeezed oil adjusted to 100 ° C. and held for 5 minutes, and then added to white squeezed oil adjusted to 150 ° C. and held for 5 minutes ( Comparative Example 25), put into white squeezed oil adjusted to 100 ° C. and held for 10 minutes, then added to white squeezed oil adjusted to 150 ° C. and held for 5 minutes (Comparative Example 26), 100 ° C. A comparative example except that it was put into a white squeezed oil adjusted to a temperature of 15 ° C. and held for 15 minutes, and then added to a white squeezed oil adjusted to 150 ° C. and held for 5 minutes (Comparative Example 27). In the same manner as in No. 24, the food was impregnated with water and cooked, and the sugar content (brix) of the food was measured. The results are shown in Table 25 and FIG.
  • Example 59 In Example 51, except that the enzyme solution j was used instead of the enzyme solution h, the enzyme solution was impregnated into the food material and cooked in the same manner as in Example 51, and the sugar content of the food material (Brix) was measured. The results are shown in Table 26.
  • an enzyme solution (enzyme preparation concentration: 1.0% by weight) containing 1.0% by weight of “Christase T10S” manufactured by Amano Enzyme was used.
  • the enzyme solution was prepared by stirring and mixing the enzyme and water.
  • Example 60 In Example 59, except that enzyme solution j2 was used instead of enzyme solution j, impregnation of the enzyme solution into the ingredients and cooking were performed in the same manner as in Example 59, and the sugar content of the ingredients (Brix) was measured. The results are shown in Table 26.
  • the enzyme solution j2 a 65 wt% sucrose solution obtained by dissolving sucrose (manufactured by Mitsui Sugar Co., Ltd., upper white sugar J) in water was added to “Chrytase T10S” 1.0 manufactured by Amano Enzyme.
  • An enzyme solution (enzyme preparation concentration: 1.0% by weight) added to contain 5% by weight was used.
  • the enzyme solution was prepared by stirring and mixing the enzyme and sucrose solution.
  • Example 59 In Example 59, except that a sucrose solution having a concentration of 65% by weight was used in place of the enzyme solution j, impregnation of the sucrose solution into the ingredients and cooking were performed in the same manner as in Example 59. The sugar content (Brix) of the food was measured. The results are shown in Table 26.
  • Example 59 using sweet potato as a raw material, it was confirmed that a food with a high sugar content (brix) was obtained even when compared with a food impregnated with 65 wt% sucrose solution.
  • This food is a food that can strongly feel the original natural sweetness of sweet potato, and has a sweetness different from that of a food whose sugar content is increased only by sucrose.
  • sweet potato has an original natural sweetness and the sweetness of sucrose, and a sweeter food can be obtained.
  • Example 61 In Example 59, except that the enzyme solution j3 was used in place of the enzyme solution j, the food material was impregnated with the enzyme solution and cooked, and the sugar content (brix) of the food material was used. Was measured. The results are shown in Table 27.
  • an enzyme solution (enzyme preparation concentration: 1.0% by weight) added to strawberry juice so as to contain 1.0% by weight of “Chrytase T10S” manufactured by Amano Enzyme was used. .
  • the enzyme solution was prepared by stirring and mixing the enzyme and strawberry juice.
  • the strawberry juice is 100% by weight of a mixed solution obtained by mixing 70% by weight of 35 ° BX transparent strawberry juice (manufactured by Nippon Fruit Processing Co., Ltd.) and 30% by weight of reduced starch syrup (See 600 made by Bussan Food Science Co., Ltd.).
  • 1% by weight of strawberry fragrance (Strawberry oil manufactured by Inner and Outer Fragrance Co.) is added and sufficiently stirred and mixed.
  • Example 29 In Example 61, except that the strawberry fruit liquid obtained in Example 61 was used in place of the enzyme liquid j3, impregnation of the strawberry juice into the ingredients and heating cooking were performed in the same manner as in Example 59. And the sugar content (Brix) of the food was measured. The results are shown in Table 27.
  • Example 62 Weighed soybeans (made by Hokuren Agricultural Cooperative Federation) are used as raw ingredients, arranged in a 15 x 15 cm stainless steel basket, covered with a polyethylene net on top of the basket, and fixed with a stainless steel wire. It was put in a 16 ⁇ 16 cm stainless steel container (inner tank). This stainless steel container was placed in a vacuum pressure impregnation apparatus (manufactured by Fcom Co., Ltd.), evacuated and decompressed to 5000 Pa, and immediately kept at 15 ° C. until the raw material was completely immersed. Temperature-controlled enzyme solution k (about 1.5 liters) was introduced into the tank.
  • Temperature-controlled enzyme solution k about 1.5 liters
  • an enzyme solution containing 0.5% by weight of protease A “Amano” G manufactured by Amano Enzyme (enzyme preparation concentration: 0.5% by weight) is mixed by stirring the enzyme and water. Prepared and used.
  • the protease A “Amano” G manufactured by Amano Enzyme used for the preparation of the enzyme solution is an enzyme preparation having an enzyme (protease) content of 30.0% and a titer of 10,000 (u / g) in the enzyme preparation. It is.
  • the inside of the vacuum pressure impregnation apparatus was air purged to increase the pressure to atmospheric pressure (0.1 MPa). Subsequently, compressed air was introduced to pressurize the inside of the tank and held at 0.3 MPa for 30 minutes (pressurization time: 30 minutes). At this time, the temperature of the enzyme solution in the apparatus was kept at about 10 ° C. Subsequently, air impregnation was completed to complete the impregnation treatment, and the food material impregnated with the enzyme solution was taken out from the apparatus, and lightly blown in a state where it was placed in a stainless steel basket, and water remaining on the surface of the food material was blown and weighed.
  • the weight of the food material after impregnating the enzyme liquid k increased by 39.2% compared to the weight before impregnation, and became 139.2% by weight of the weight before impregnation.
  • the enzyme reaction in foodstuff has arisen while hold
  • the weight of the food after cooking was 92.4% higher than the initial weight of the food before all the treatments, and was 192.4% of the initial weight.
  • Example 30 In Example 62, cooking with respect to ingredients and weight change were measured in the same manner as in Example 62 except that the impregnation treatment with the enzyme solution k was not performed. The results are shown in Table 28.
  • Example 31 In Example 62, except that the impregnation treatment with the enzyme solution k was not performed, and the food was immersed in water adjusted to a temperature near 15 ° C. under atmospheric pressure for 30 minutes, and then the heat treatment with a pressure cooker was performed. In the same manner as in Example 62, cooking to ingredients and weight change were measured. The results are shown in Table 28.
  • Example 62 in addition to performing the impregnation treatment with water instead of the enzyme solution k, the cooking with food and the change in weight were measured in the same manner as in Example 62. The results are shown in Table 28.
  • Example 62 From the results of Example 62, it was confirmed that a processed food material having a significantly increased water content was obtained by the subsequent heating and cooking while the water content of the food material was increased by the enzyme reaction.
  • the method for producing an enzyme-containing food according to the present invention can be suitably applied to the production of various foods subjected to an enzyme action such as softening, and the enzyme-containing food according to the present invention includes aged food, sick food, baby food, etc. It can be widely used in the fields of processed foods of various ingredients, such as foods with a soft new texture, food materials as primary processed products that shorten cooking time, softened cooked foods, and the like.
  • the enzyme-containing food according to the present invention is a freeze-dried product, it can be widely used as a processed food that is soft and excellent in return characteristics.
  • the method for producing an enzyme-containing food according to the present invention can be suitably applied to the production of various foods subjected to enzymatic action such as saccharification, and the food material as a primary processed product having a natural sweetness drawn from the raw material Can be widely used in the field of processed foods of various ingredients.
  • it can be suitably applied to the production of various foods that have been subjected to enzyme action such as the degradation of ingredients contained in raw materials such as proteolysis, and the water content has increased, for example, food as a primary processed product that feels soft It can be widely used in the field of processed foods of raw materials and various ingredients.
  • a component contained in a raw material can be changed by an enzyme, and a useful component that produces a desired effect can be generated and increased.
  • a food material it can be widely used in the field of processed foods of various ingredients.

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Abstract

Cette invention concerne un procédé de production d'un aliment contenant une enzyme, caractérisé en ce qu'il comporte une étape consistant à introduire une enzyme de traitement d'une matière première alimentaire sous pression réduite, en amenant d'abord la matière en contact avec un composant liquide contenant une enzyme tout en maintenant la pression réduite, puis en augmentant la pression pour introduire l'enzyme dans la matière alimentaire. L'invention permet d'obtenir un procédé de production d'un aliment contenant une enzyme, l'aliment, qui a une forme similaire à l'aliment habituel et qui est suffisamment ramolli ou qui peut être suffisamment ramolli, pouvant être produit sans être cuit sur une longue durée ou congelé puis décongelé ; et un aliment contenant une enzyme obtenue par ledit procédé. L'invention permet également d'obtenir des aliments utiles contenant des enzymes capables de produire les effets souhaités, par exemple des aliments ramollis, des aliments à saveur sucrée élevée et des aliments à humidité accrue, en modifiant les composants des matières premières alimentaires au moyen d'enzymes de manière à obtenir ou à augmenter les composants utiles sans nécessiter de cuisson sur une longue durée ou autre procédure semblable.
PCT/JP2010/056069 2009-04-02 2010-04-02 Procédé de production d'un aliment contenant une enzyme, et aliment contenant une enzyme WO2010114120A1 (fr)

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